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Angel Hair Pasta and Scallops with Margherita® Prosciutto

Angel Hair Pasta and Scallops with Margherita® Prosciutto

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Margherita Meats

Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 895 kcal
  • 45%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 63.8 g
  • 128%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 1928 mg
  • 77%

Based on a 2,000 calorie diet


  1. Cook pasta according to package instructions. Cover to keep warm; set aside.
  2. Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
  3. Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
  4. Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
  5. Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
  6. Garnish with fresh basil and serve.
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I was hesitant to try a recipe with so little reviews, but I am glad I did! It turned out very good. I did substitute white button mushrooms for the crimini and it was fine.


So... I rarely follow recipes. By that I mean they are just generally inspirational, and I take it from there, but this recipe looked awesome, healthy, and it sounded really easy to make, so I followed it verbatim. the only thing I couldn't accomplish was that i could't find the particular Genoa salami suggested. I bought a quality Genoa Salami, but didn't have the exact item. My result looked almost exactly like the recipe as pictured. My family said that this was "bland", and in fact I agree. I think it needs some texture - other than the Salami, which really turned out to be dry (maybe it was because I had the wrong kind?). The other problem was that the tomatoes really withered away too much...I thought it seemed soon, but in retrospect I am certain that I should have waited until just before adding the Spinach - maybe 60 seconds before tossing in the Spinach? I love these ingredients (except the Salami...). If I do it again, I will probably toss in some crumbled bacon for taste and texture. I think this is a pretty healthy dish - fresh mushrooms, tomatoes, scallops, and Spinach... hard to beat. It all came together really easily, but I need to toss in something for texture and spice. Maybe other folks who are better cooks that I am will add some ideas. I will check back in a few months and see if some folks have ideas. thanks for posting tho!


It came out so good, made this for Valentine's day and it was just perfect